Chickenmangospinach Salad Recipes

Steps:

• Chop enough mango to measure 1/3 cup; place in blender. Add dressing; blend until smooth. Pour 1/4 cup over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Remove chicken from marinade; discard marinade. Cook chicken in skillet sprayed with cooking spray on medium-high heat 6 to 7 min. on each side or until done (165ºF). Cool slightly. Slice chicken; chop remaining mango.
• Toss spinach with strawberries, chopped mangos, onions and 1/4 cup of the remaining dressing mixture; spoon onto 4 plates. Fan 1 chicken breast over each salad. Top with remaining dressing mixture and nuts.

Steps:

• Toss spinach with mangos, avocados and onions in large bowl.
• Add dressing; mix lightly.
• Top with chicken.

Steps:

• Stir together all of the ingredients for the dressing. Set aside if you want a cold (thinner) dressing.
• If you want a thicker dressing, place the dressing in a small sauce pan and simmer until it is about to boil. Mix water and cornstarch together into a slurry and add to dressing. Mix until it just begins to thicken.
• Transfer the dressing (warm or cold) into a large bowl.
• Heat broth with ground ginger in a small nonstick skillet. Season chicken to taste with salt and pepper and add to skillet. Cover and simmer is cooked through, about 8 minutes per side. Remove from heat and allow to cool.
• Clean spinach. Dice the red pepper (if using) into 1/2 inch pieces. If using the red onion, slice very thin into half moon shapes. Peel the cucumber and half lengthwise. Cut into 1/4 inch thick slices. Add all vegetables to the large bowl with dressing and toss to coat. Transfer to serving bowl or plates.
• Cut chicken into bite-size pieces and toss with any dressing left in the bowl. Arrange dressed chicken over the salad.

Steps:

• Chicken needs to go into the salad.

Steps:

• TOSS spinach with mango, avocado and onion in large bowl.
• Add dressing; mix lightly.
• SPOON onto 5 plates. Top with chicken. Serve immediately.

Steps:

• In a large bowl, combine the greens and fruit.
• In a small bowl, whisk together the remaining ingredients.
• Pour over salad; toss to mix well.

Steps:

• Heat grill to medium-high heat.
• Pour 1/3 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 20 min. to marinate. Remove chicken from marinade; discard marinade.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, combine spinach, mangos, avocados and onions in large bowl. Add remaining dressing; toss to coat.
• Place salad on 4 plates. Top each with 1 sliced chicken breast.

Steps:

• Heat broth in a small nonstick skillet.
• Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side.
• Remove from heat and allow to cool.
• Arrange spinach on a large serving platter; top with mangoes.
• (To cut a mango, spear the fruit with a large fork. Hold it in place on a cutting board and peel with a paring knife. Cut off thick slices of fruit, then dice.) Cut chicken into bite-size pieces and arrange over mangoes.
• In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper.
• Pour over salad and toss; serve.
• Yields about 2 1/4 cups per serving.